Vinaigrette

1 tbs Champagne vinegar or white wine vinegar

1 tbs lemon juice

1 tbs Dijon mustard

1/3 cup grapeseed oil

METHOD :

Place quinoa in a saucepan with 1 ¼ cups (310ml) cold salted water. Bring to the boil over high heat, then reduce heat to low. Cover and simmer for 10-15 minutes until liquid has been absorbed. Let sit 5 minutes, then fluff with a fork.

Bring a small saucepan of water to the boil. Blanch broccolini for 3-4 minutes until just soft. Drain and refresh in iced water.

For vinaigrette, whisk all the ingredients in a bowl, then season and set aside.

To make a tahini yoghurt, combine yoghurt, lemon juice, garlic and tahini in a bowl, season and set aside.

Combine the quinoa, half the pomegranate seeds, almonds, broccoli, fennel and 2 tablespoons vinaigrette in a bowl and season well.

Dollop yoghurt evenly in the middle of four plates and spread a little to create salad base. Divide quinoa salad among plates then scatter over remaining pomegranate seeds and dress with remaining vinaigrette.